Abstract
Lycium barbarum seed oil contains a variety of unsaturated fatty acids and other active substances, which is very beneficial to people's health. However, the application of Lycium barbarum seed oil is limited because it is insoluble in water and needs to be stored away from light. To solve these problems, Pickering emulsions were prepared by combining bacterial cellulose nanofibers and edible gelatin to stabilize Lycium barbarum seed oil. The average particle size, microstructure and rheology of the emulsion were characterized, and it was found that the droplets of the emulsion were smooth and distributed to the nanometer level, and the lowest concentration of bacterial cellulose nanofibers which could stabilize the emulsion was 0.3% (w/v). Surprisingly, by comparing the scavenging abilities of the Lycium barbarum seed oil and the emulsion on same free radicals, we observed that the antioxidant capacity of the emulsion increased significantly.
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